Black’s Barbecue is the oldest barbecue house in Texas that’s been continually operated by the same family. The Black reign dates to 1932. Considering their family includes a CPA, I don’t quite know what to make of their 8 days a week claim, but it worked for the Beatles. And it worked for us, on our fourth lunch stop of the day.

Here’s a photo of Judge Edgar Black with LBJ, from a time the President visited Lockhart.

As in most central Texas barbecue establishments, smokers are accessed using a weighted pully system. Here, the black smokers are housed in red brick. A pit man waits for the next order, wielding a cleaver and a knife.

Here’s a by-product of taxidermy trickery, the jackalope!

These prized multi-point buck heads aren’t for sale; they were killed by Black family members. But if you want a taxidermied jackalope head, they’ll be glad to ring it up at the register.

From left to right, here’s a sausage link, brisket, pork ribs, and pork loin, along with a dish of the house barbecue sauce. The sausage was coarse and peppery, very good, but maybe a tad too greasy. The brisket was slightly fatty, but that translated into unbelievable flavor, and we were able to cut it with a fork. The pork ribs had a nice chew to them, and the pork loin, available only on weekends, had a gamy tenderness. Overall, the meats were solid.